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  • Writer's pictureNatalya Fisher

Veggie Lo Mein


Veggie Lo Mein


For week or even months my husband has been asking me to make lo mein. I don't know why I never made it before! I guess I was always a Chicken & Broccoli person when ordering Chinese food. I also think ordering Chinese food I would always get a soup & an egg roll. Its funny how when ordering Chinese food I get so excited. Well, now that I made it at home without having the urge to order more then my belly can handle.


1 package Lo mein noodles (from Twin Marquis. The lo mein noodles has eggs but they have other noodles which are vegan!)

3 Cloves of Garlic

1 Yellow Onion

2 medium Carrots

1 head of Broccoli

5-6 Cremini Mushrooms

1 bunch of Beech Mushrooms

½ Red Bell Pepper

¼ Cup Liquid Aminos (can replace with soy sauce if you prefer)

¼ Cup Worcestershire Sauce (Wan Jan Shan is a kosher & vegan brand I found at Whole Foods).

1 Tbsp Date Syrup (or you can use molasses, maple syrup, honey. They all work)

Link for the Lotus Root Chips recipe


Bring pot of water to a boil & make noodles according the the package.

Mince garlic. Also cut the onion into strips.

Heat a large pan with some avocado oil. Then saute the garlic & ginger mixture for about 30 seconds before adding in the onion. While those are sauteing julienne cut (thin strips) the carrots & bell pepper. Also cut the broccoli off the stem & cut the tops into small bite size pieces.

Once the onions are light in color, I added in the carrots, bell pepper & broccoli. Let that saute for about 3 minutes. Slice cremini mushrooms into about 4 pieces each. Adding in the cremini & breech mushrooms. Pour in half the liquid aminos, worcestershire sauce, & date syrup. Save the rest for when you add in the pasta. Cover on low heat until veggies are tender. Add in the noodles with the rest of the liquids & mix well.

Serve & Share with Love


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